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Nourish Your Way To Health & Happiness With Blood Vitality
Nourish Your Way to Health & Happiness With Grass Fed Beef Tallow
We believe that every man, woman and child has the right to be strong, healthy and happy (autoimmune-free, eczema and allergy-free, cavity-free, fatigue-free and so on)... to live life with robust energy and biological resilience... to go from a mere existence, to discover that which makes life worth living. Our mission is "putting back in, what the modern world has left out (to return people back to strength, health and happiness)." Because fortunately, our potential for strength and health remains encoded in our DNA, and under certain conditions, we can genetically express a far greater version of ourselves; it's called epigenetics. Those "certain conditions" almost always have to do with nutrition.
Most Prized Was the Internal Kidney Fat Of Ruminant Animals — The Tallow
What kind of foods produced such fine physical specimens (well-formed, strong, resistant to degenerative disease and cavity-free) in our early Native American ancestors? It turns out that the diets varied with great diversity but all were based on the like-supports-like nutrition dining of large game animals like bear, buffalo, moose and dear. Like-supports-like nutrition dining means that nothing was left to waste. Our DNA evolved with the nourishment of liver, heart, kidney, pancreas, spleen, tallows, etc... and a whole lot of fat. The fat was always saved, sometimes by rendering, stored in the paunch, bladder or large intestine, and consumed with dried or smoked meat or pemmican. Used in this way, fat contributed almost 80 percent of total calories in the diets of the northern Indians. Most prized was the internal kidney fat of ruminant animals.
NOTE: Tallow is made from rendering suet, which is the hard, white fatty layer that surrounds an animal’s organs, specifically the loins and kidneys.
We Evolved Eating a Diet Rich in Fat... Tallow was Most Prized
Almost every anthropologist knows that animals in the wild instinctively go for the liver and the bone marrow first... these are the fundamental foods that provide the deepest nourishment in nature. It turns out, our early hominid ancestors have always favored the kidney fat. Oftentimes, the Indians selected only the fatty parts of the beast, leaving the rest to rot or waste. Samuel Hearne, a fur-trader and explorer writing in 1768, describes the prejudice for fat: "we met several strangers, whom we joined in the pursuit of the caribou, which were at this time so plentiful that we got every day a sufficient number for our support, and indeed too frequently killed several merely for the tongues, marrow and fat."
Beverly Hungry Wolf details the preparation and devouring of a cow in The Ways of My Grandmothers, noting that her grandmother prepared the brethren animal "as she had learned to prepare buffalo when she was young." The large pieces of fat from the back and cavity were removed and rendered. The lean meat was cut into strips and dried or roasted, pounded up with berries and mixed with fat to make pemmican. Most of the ribs were smoked and stored for later use. All the excess fat inside the body was hung up so the moisture would dry out of it. It was later served with dried meat. Some fats in the animal were rendered into "lard" instead of dried.
Cabeza de Vaca reports that Indian tribes of Texas (such as the Apache, Comanche, Wichita, Tonkawa, and many others) kept the skin of the bear and ate the fat, but threw the rest away. Other groups were reported to eat the entire animal, including the head, but recognized that the fat was the most valuable part. According to colonist William Byrd II, writing in 1728, "The flesh of bear hath a good relish, very savory and inclining nearest to that of Pork. The Fat of this Creature is least apt to rise in the Stomach of any other. The Men for the most part chose it rather than Venison." Bear grease was thought to give them resistance by making them physically strong. "We eat it sometimes now and everybody feels better.
All of the foods considered important for fertility and healthy babies, and all of the foods considered sacred, happened to be animal foods; rich in fat (i.e. liver, bone marrow, suet/tallow, wild fish eggs, etc.) When tribes have access to an abundance of organ meats and fat-soluble vitamins, the offspring will grow up with "nice round heads," broad faces and straight teeth.
Animal fats, organ meats and whole fatty fish all supply the nourishing fat and the complete fat-soluble system of vitamins A, D & K (yes, E too) which the great Weston A. Price recognized as the basis of healthy primitive diets. These nutrients are the catalysts, or as Price called "activators," for the assimilation and production of proteins, enzymes, vitamins, minerals and more. Without adequate fat, we don't absorb and assimilate the fat-soluble vitamins, and without those, the body and brain cannot grow up to be tall, strong and robust.
The late, great, lipid scientist, Dr. Mary Enig of the Weston A. Price Foundation (WAPF) cites a 2006 study on fats showing that CLA (conjugated linoleic acid), which is found in high concentrations in tallow, has significant anti-cancer effects, and that supplying tallow increased those effects due its palmitic acid, another fatty acid.
Whole food, nutrient-dense tallow (from suet) can provide great benefit for those seeking targeted support in harmony with nature — the old-fashioned way, the way that our early ancestors did. Grass Fed Beef Tallow is a whole food and dietary supplement that provides pure grass fed and grass-finished tallow that's low-heat rendered only from the prized suet.
Our product is 100% sourced in New Zealand & Australia. In agricultural circles and fisheries, it's known that the clean air and water, green pastures, and animal husbandry is at a higher level.
Our product is 100% pure... This means that you won't see any of the extra stuff that most supplement companies include to save time and money (stearates, silica, etc).
Our product is 100% freeze-dried in contrast to the heat-processed varieties. This means that you get more of the heat-sensitive vitamins, minerals and co-factors that make organ meats so incredibly nourishing.
Supports immunity, gut health, athletic recovery, iron levels, and skin health
Supports weight loss issues, muscle recovery, energy, improved mood and sleep quality
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